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Why we love this recipe:
- Easy and Authentic—This is a simple dish that turns out perfectly every single time, and as Italians, Stef and Alex know just how to make it.
- 30 Minute Meal—The cooking time is short, so this easy chicken marsala is perfect for a busy weeknight or anytime!
- Creamy—The result will surprise you with its creaminess and delicate taste. It’s packed with flavor and seriously the best chicken marsala recipe!
How to Make Chicken Marsala
Prep Chicken: Remove the skin from the chicken thighs then coat them evenly with flour.Hands pulling skin off of chicken thighs and dusting the chicken with flour.
![(Courtesy of Lauren Allen)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F03%2F23%2Fid5613360-Chicken-Marsala24-2-600x400.jpeg&w=1200&q=75)
Sauté Shallots: In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.
![(Courtesy of Lauren Allen)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F03%2F23%2Fid5613361-Chicken-Marsala24-3-600x400.jpeg&w=1200&q=75)
Cook Chicken: Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine. Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes. Let the wine evaporate completely, until it is almost entirely reduced.
![(Courtesy of Lauren Allen)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F03%2F23%2Fid5613362-Chicken-Marsala24-4-600x400.jpeg&w=1200&q=75)
Serve Italian chicken marsala hot, garnished with fresh thyme and fresh cracked pepper on top, to enhance the flavor.
![(Courtesy of Lauren Allen)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F03%2F23%2Fid5613363-Chicken-Marsala24-5-600x900.jpeg&w=1200&q=75)
Storage Instructions
This simple chicken marsala recipe can be kept in the refrigerator for a day. Reheat it over low heat before serving, and if the creaminess around the chicken is too dry, add a couple of tablespoons of water to soften it.Variations
- Cream: You can add cream if you want to make the recipe even creamier.
- Skin-On Chicken Thighs: We recommend removing the skin, but you can keep it if you prefer. In this case, you do not need to add the flour.
- Yellow Onion: If you prefer a stronger taste, use yellow onions instead of shallots, which have a milder flavor.
- More Herbs: Instead of thyme, you can use marjoram, sage, or rosemary. It is better fresh so that the flavor will be more intense.
Chicken Marsala
Servings 4Equipment
1 Non-stick pan 1 microplane
Ingredients
- 4 chicken thighs
- 1/2 cup all-purpose flour
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 10 sprigs fresh thyme
- 1 shallot , diced
- freshly ground nutmeg
- 0.5 oz Marsala wine
- salt
- freshly ground black pepper
- Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.
- In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.
- Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.
- Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.
- Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.
Tips:
- It is crucial to use fresh thyme because it will add extra flavor.
- When you add the Marsala, increase the heat so the alcohol evaporates, leaving a delicate cream around the chicken.
Variations:
- Cream: You can add cream if you want to make the recipe even creamier.
- Skin-On Chicken Thighs: We recommend removing the skin, but you can keep it if you prefer. In this case, you do not need to add the flour.
- Yellow Onion: If you prefer a stronger taste, use yellow onions instead of shallots, which have a milder flavor.
- More Herbs: Instead of thyme, you can use marjoram, sage, or rosemary. It is better fresh so that the flavor will be more intense.
Calories: 203 kcal, Carbohydrates: 2g, Protein: 22g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 115mg, Sodium: 124mg, Potassium: 317mg, Fiber: 1g, Sugar: 1g, Vitamin A: 234IU, Vitamin C: 5mg, Calcium: 24mg, Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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